Corn Casserole

"Received this recipe from my friend Marsha Abeson. Perfect for a potluck!"
 
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Ready In:
55mins
Ingredients:
7
Serves:
8-10
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ingredients

  • 14 cup margarine
  • 1 (14 1/2 ounce) can corn niblets, drained
  • 1 (14 1/2 ounce) can creamed corn
  • 8 ounces plain nonfat yogurt
  • 2 eggs
  • 2 tablespoons sugar
  • 1 (8 1/2 ounce) box Jiffy corn muffin mix
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directions

  • Preheat oven to 350 degrees F.
  • Cream margarine and eggs with yogurt.
  • Add corn with muffin mix and sugar.
  • Combine together.
  • Spray a 1 1/2 - 2 quart casserole dish, add mixture.
  • Bake uncovered for 45 minutes.

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Reviews

  1. Oh I loved this! Very good! It made a large casserole, so I had leftovers for days. MMM Made for PAC 2011.
     
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RECIPE SUBMITTED BY

I'm a registered dietitian- food is my life! While food has always been an important aspect of my family, my interest in cooking developed as I volunteered for Share Our Strength's Operation Frontline nutrition-through-cooking program for low-income families. I learned so much about cooking techniques while I was there and was really impressed by how much healthier it is to make your own food as opposed to eating out. Currently, I am lucky to work for the People's Community Clinic in Austin, where I pass that information on to patients so that they can create healthy, tasty meals on a budget. I have a wonderful boyfriend, Steven, and a precious blue heeler mix, Lucy, who faithfully taste-test my recipes. Even though I may be health conscious, don't expect ALL of my recipes to angelic little replicas of MyPyramid. That wouldn't be any fun, now would it? =)
 
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